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Bangers n Mash with a twist, this is real comfort food for me, perfect for a winters night dinner. This recipe also works well with a kilo of small lamb loin chops.
- 1 kg potato (any potatoes that you like, and are good for mashing will do fine)
- 40 g butter
- 3⁄4 cup milk
- 1 tablespoon olive oil
- 750 g beef chipolata sausages (I sometimes use regular sized BBQ sausages,)
- 1 onion, finely chopped
- 1⁄4 cup tomato ketchup
- 1⁄4 cup barbecue sauce (try to use a plain type of bbq sauce, or the taste may overpower)
- 1 tablespoon Worcestershire sauce
- 1 (35 g) package French onion soup mix
- 3⁄4 cup water
- 1 tablespoon plain flour
- 1⁄2 cup cheddar cheese, grated
- Pre heat oven to 200c.
- Boil potatoes until soft, drain then add the butter and milk ( i always heat the milk first). Mash until smooth. Set aside.
- Heat oil in a deep frying pan over a medium heat. Add onion and cook until tender.
- Add sausages and cook, stirring occasionally, until browned. (If using regular sized sauaages, once they are brown cut them into bite size pieces).
- Whisk ketchup, bbq sauce, worcestershire sauce, soup mix, flour and water together in a jug. Making sure there's no lumps of flour.
- Stir into sausages, and then bring to the boil.
- Spoon mixture into a two litre casserole dish. Top with potato. Then sprinkle the cheese over the top.
- Bake for 20 - 25 minutes, or until cheese is golden.
I made this but served with the mashed potato on the side, a great simple way to use up some leftover BBQ sausages..I also added some frozen peas and diced carrot to the mix.
I used a spicy italian sausage, a plain BBQ sauce, and 1 white onion minced. We both loved this dish. Made for PAC Spring 2008
Since my daughter just loves mashed potatoes, I thought I'd try something different. I used a garlic pork sausage as my choice of meat, since that is what I had on hand. Followed the rest of the recipe and it was delicious. One thing I am curious about...in the directions it states to saute the onion, yet there was no onion mentioned in the ingredients. I did leave it out, since the soup has a lot of flavor on it's own. :)